Chicken Pot Pie Recipe

I decided to try out this recipe as it bore similarities to one of my go-to dishes. My family enjoys it, but I wanted to switch things up this year. Pot pies seem to have a timeless appeal, with recipes staying relatively unchanged. So, I thought I'd give this one a shot. It turned out not that different from my usual recipe... Haha! Therefore, I mostly stuck to the guidelines but added my touch based on my cooking experience to suit our tastes. Here are the tweaks I made: - Firstly, I diced and pre-cooked a medium-sized potato before setting it aside. - I sautéed the celery along with the onions in butter, then mixed in a lesser amount of flour than recommended before adding the chicken stock. - I incorporated about 1/4 to 1/2 teaspoon of poultry seasoning (specifically Bell's seasoning) into the gravy mixture. - Next, I included the chicken and frozen veggies, simmering until just heated through. - I allowed the mixture to cool slightly before transferring it into the bottom pie shell. One common criticism I've noticed about this recipe is its dryness. In my opinion, this is due to an excessive use of flour for the given liquid amount. By reducing the flour to around 2 1/2 to 3 tablespoons, I managed to avoid any dryness without needing additional liquid. Lastly, I prepared this in a 13x9 pan, and although I didn't time it precisely, I monitored it until the crust appeared properly cooked, which took approximately 30 to 45 minutes.

Rewritten review: This chicken pot pie recipe is a true winner! The first time I made it, the pie turned out incredibly dry. However, the second time I made some adjustments – I tripled the sauce, added cubed Yukon gold potatoes, poultry seasoning, and used a deep dish pie pan. I also baked the bottom crust for 7-10 minutes to prevent it from getting soggy and soaking up all the sauce. The result was so much better! This recipe is also perfect for freezing – simply take it out of the freezer in the morning, let it defrost in the oven, set the timer, and you'll have a delicious homemade meal waiting for you when you get home from work. Enjoy - it's a fantastic dish!

I am giving this recipe a 5-star rating based on the excellent results I achieved after making some modifications. Without these changes, I don't think it would have turned out as delicious. I followed many of the suggestions from previous reviews and decided to boil my vegetables in chicken broth (I added a bouillon cube for flavor). I omitted peas as I don't like them, and used boneless, skinless chicken breast instead. I increased the amount of onion to 3/4 cup, and substituted 1/2 teaspoon of garlic powder for celery seed as I didn't have any on hand. After draining the broth from the veggies, I used 2 cups in the pan. I also added another 1/4 cup of broth into the mix to prevent it from being too dry, as some reviewers had mentioned. I baked it in a gas oven for 30 minutes, and it turned out perfectly! I will definitely be making this recipe again. I would like to mention that I also included 3 small cubed potatoes in the dish, which elevated the flavor even more.

This dish was incredibly delicious, truly the best I've ever had. I paired it with the "Butter Flaky Pie Crust" and it came out impeccably flaky and delightful. After pre-baking the bottom crust for 6 minutes, I enhanced the flavors by doubling the black pepper, including a teaspoon of poultry seasoning and garlic salt, as well as adding a diced potato. To ensure it stayed moist, I included an extra 1/4 cup each of milk and broth. The result was truly spectacular, and my family absolutely loved it – they even enjoyed it for breakfast. I will definitely be making this again.

This recipe was absolutely amazing! It definitely outshines any frozen pot pies out there. After reading some reviews mentioning that the bottom crust could get soggy, I decided to make a small change. I whisked an egg white and brushed it onto the bottom crust before adding the filling. And it worked like a charm! I even brushed some on the top crust too. The result was incredibly delicious!

This recipe deserves five stars, but I recommend incorporating 1/4 tsp of garlic powder and 1/2 tsp of poultry seasoning, as suggested by another reviewer. These additions really enhance the flavor. I also pre-baked the bottom pie shell for 7 minutes before adding the filling. The end result was simply delicious!

This is hands down the most delicious chicken pot pie I have ever tasted! It's hard to believe that a homemade version could be so easy to make. The whole family absolutely adored it! Taking some advice from other reviews, I included diced baked potatoes, used a mixture of canned vegetables, and pre-baked the bottom crust for 5 minutes before adding the filling. Thank you for sharing this fantastic recipe!

I made some adjustments to this recipe to suit my taste preferences. I enjoy a more pronounced herb flavor in my pie, so I added extra seasoning. Following the advice of others, I increased the amount of broth and gravy mixture by 50%, rather than doubling it as some suggested. I began by sautéing the chicken cubes in butter along with onion, and I also included a 1/4 cup of chopped Baby Bella mushrooms for extra flavor. After sautéing, I seasoned the mixture with salt, black pepper, poultry seasoning, and crushed thyme. Additionally, I sautéed chopped celery, sliced carrots, frozen peas, and 2 small chopped yellow skinned potatoes in a separate pan with butter. Once the vegetables were tender yet slightly firm, I combined them with the chicken. Then, I added flour, chicken broth, and half and half to create a creamy filling. I ended up increasing the amount of broth and gravy by around 50% and baked the pie at 375 degrees for 45 minutes. If it wasn't browned enough, I turned up the heat to 425 for an additional 5 minutes to finish. Overall, I've made this recipe twice now, and it has turned out beautifully both times!

Rewritten review: Initially, I found this recipe to be quite underwhelming, contrary to the many positive reviews. However, on my second attempt, I managed to elevate it significantly. I made several modifications to enhance the flavor profile. Instead of water, I opted for chicken broth for boiling. Substituting celery seeds with garlic salt and adding poultry seasoning brought more depth to the dish. To prevent sogginess, I pre-baked the bottom crust for 5-6 minutes before adding the filling. I doubled the liquid ingredients (milk, broth, flour, onions) and incorporated a variety of different vegetables like green beans, corn, peas, and carrots. Using a 9x13 pan and two pie crust boxes accommodated my large family of six. I shredded chicken breast cooked in salt and garlic for a tender texture. This adapted version yielded leftovers for the next day or freezing and received high praise from my family.

I didn't have celery seed on hand, so I had to leave it out, but this recipe turned out fantastic anyway! I will definitely be making this same recipe over and over again!

I added a dash of garlic powder and doubled the recipe to make one for myself and another for my daughter and her family! It turned out absolutely delicious!

I've been preparing this recipe ever since it was posted on the website. With football season here again, it's time to enjoy some delicious chicken pot pie.

An incredibly straightforward recipe! I personalized the filling by incorporating garlic. Additionally, I included diced celery and used 10% cream. If time allows, I simmer the liquid longer for a bolder taste. If I'm in a rush, I thicken the filling with a mixture of one tablespoon each of cornstarch and flour. For casual meals, I adjust the flavor by adding Sriracha sauce to my liking. Occasionally, I enjoy enhancing the recipe by adding curry to taste.

The pie crust unexpectedly cracked, which has never occurred in my 30 years of experience.

I have prepared this dish multiple times, and it always receives rave reviews from everyone!

Rewritten review: I made some tweaks to the recipe by using low-sodium chicken broth and adding a full tablespoon of chicken flavored Better Than Bouillon. I also reduced the salt to just under 1/4 teaspoon, resulting in a richer chicken flavor without being too salty. When I run out of celery, I double the celery seed, increase the onion and pepper a bit, and it still tastes great. This modified version comes close to the original recipe, which is convenient for me as I only shop every two weeks living out in the country. I swapped butter for olive oil for health reasons, using 1/4 cup, and it works well. Additionally, I substituted granulated onion for fresh onion, and the dish turned out delicious.

I made it using coconut milk and Becel plant-based butter sticks!! Absolutely delicious! 😋

Added potatoes to the recipe and it turned out to be absolutely delicious.